Printer Friendly
3/4 teaspoon red curry paste
3/4 cup canned light coconut milk
1/2 cup water
3 tablespoons slivered almonds
1/2 cup white rice
3 tablespoons unsweetened flaked coconut
3/4 teaspoon kosher salt, divided
4 mahi mahi fillets (6 oz. each)
1/4 teaspoon pepper
3/4 pound asparagus, ends trimmed
1/4 pound sugar snap peas
1/4 cup cilantro leaves
Lime wedge
Preheat grill on high. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16 to 18 minutes.
Prepare the asparagus and place on a piece of foil. Sprinkle with about a Tablespoon of water and wrap the asparagus in the foil.
Rub fish with a little oil and season mahi mahi with remaining 1/4 tsp. salt and the pepper while rice cooks. Place fish on the hot grill, turning down the heat to medium-low. Place asparagus on the grill near the fish and allow to steam until done.
Depending on thickness of the fish, flip the fish after a few minutes and cook for a few minutes longer, until fish flakes with a fork and is done through.
Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish, topping with chopped asparagus. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.
Note: I forgot to add the flaked coconut to the rice and it was still wonderful! Next time we will try to remember to add the coconut for even more tropical flavor!
